Recap: Science of Cocktails 2018 lightened up Science World

Science of Cocktails 2018

Vancouver is emerging as one of the most exciting cities for cocktails on the West Coast. The influence of vibrant Pan Pacific cultures and local ingredients have  been incorporated into many classic cocktail recipes. On February 8, 2018, I was invited to sample all types of the cocktail favours, familiar or unfamiliar, but all work so brilliantly together to form incredible experience on my palate. And more importantly,  I learned so much about the chemistry, biology, and physics behind preparing those cocktails. And this was Science of Cocktails 2018 at Telus Science World.

Science World had turned into Vancouver’s largest cocktail laboratory, set up by the city’s most talented bartenders and chefs from 25+ bar stations and 12 food stations, showcasing special cocktail science activities, hands-on demos, and most importantly, creative and delicious cocktails and food bites. This was a sold out event to 1500+ guests and raised $276, 695 for Science World’s Class Field Bursary Program for underserved schools in Vancouver and the Lower Mainland.  The previous ticket sales have helped 4897 students make it to Science World through a class field trip bursary in the 2017 school year. Thanks to this tremendous program, more and more underserved school kids will be benefitted in the 2018 and beyond,

Science of Cocktails 2018 at Science World

Science of Cocktails 2018 at Science World

This is one of the biggest cocktail events in North America, and have attracted the city’s most passionate cocktail and science lovers.

Science of Cocktails 2018 at Science World

Science of Cocktails 2018 at Science World

The Cocktail Science Stations

Here are some of the cocktail bar stations from the evening.

 

“Detailed Old Fashioned” – titration mixology

Featuring Lot 40 Whisky, bitters, sugar and water, created by Colin MacDougal and Brice Peressini.

 

“Vapourized Gin & Tonic” – glycerin smoke & aroma jars

Featuring Ungava gin, grapefruit juice, soda, Fentimans tonic waters, and grapefruit vapour, created by Jordan Stacey and Damon Hanly.

Vapourized Gin & Tonic

Vapourized Gin & Tonic

Vapourized Gin & Tonic

Vapourized Gin & Tonic

“Cognac Old Fashioned” – laminar jet

Featuring Remy Martin Cognac, bitters, water, and raisins, created by Remy Letendre.

“Perfect Manhattan” – cocktail robot

Featuring Old Forester Bourbon, sweet & dry vermouth, and bitters, it was created by Ryan Cheverie and Patrick Wood.

Cocktail Robot

Cocktail Robot

“Cold Toddy” – fat emulsification + spun sugar

Featuring Monkey Shoulder Malt Whisky, butter syrup, lime juice, and cotton candy, and created by Michael Mooney and Reece Sims, using their giant shaker that could be used to shake 4 cocktails at once.

Cold Toddy

Cold Toddy  

Cold Toddy

Cold Toddy

“Guatemala Colada” – soluble ingrediends, oils & alcohols

Featuring pineapple, kaffir lime, apple cider vinegar, coconut oil, vanilla bean, and sweet vermouth, it was presented by Grant Sceney.

Guatemala Colada

Guatemala Colada

 

 

“Southern Comfort Cobbler” – hard-shake challenge

Featuring Southern Comfort Whiskey, lemon, orange marmalade, and ginger, presented by Jostin Del Rosario and Sara Dikosavljevic.

 

“Sweet Tea Smash” – bartenders vs. gravity

Featuring, Jack Daniels Tennesse Whiskey, mint infused orange pekoe tea, and lemon, Matt Majid was defying gravity and showing off his mad cocktail throwing skillss.

“Seedlip”  –  distilled non-alcoholic spirit

presented by Sarah Parniak. It was very refreshing among all the alcoholic drinks.

“The Mystique” – colour-changing cocktails

Featuring Hendricks gin, Fentiman’s tonic water, Ms Better’s Bitters green strawberry bitters, lime, butterfly pea flower ice cubes, it was presented by Faron Bainbridge and Alvin Ramchurn. The magic of using butterfly pea flower, a Thai native plant, really had made the cockail with my favourite gin

Tequila Rise & Cocktails on Draught

Featuring 1800 Tequila, Rise Rose & Schizandra Kombucha, and lime juice, it was run by Chris Dalton and Chris Wesley.

Tequila Rise

Tequila Rise

The Glenlivet on the Rock & augmented cocktail reality

Featuring the Glenlivet on ice and served by Keith Trusler. The augmented reality was a map of Scotland.

The Glenlivet on the Rock

The Glenlivet on the Rock

The Glenlivet on the Rock

The Glenlivet on the Rock

“Clear Collins” – citric acid

Featuring Skyy Vodka, citric acid, simple syrup, and dry ice, presented by Rod Redford and Lazar Adamovic.

 

“Walker Bee” – fat wash

Featuring Johnnie Walker Black Label infused with beewax, burnt honey syrup, and bittered sling lemon marrakech, created by Shane Mulvaney.

Walker Bee

Walker Bee

“Date Justino” – spinzall, the kitchen-sized centrifuge

Featuring Glenmorangie scotch whisky, medjool dates, orange zest, presented by Cam Brown and Emily Kyllo.

Date Justino

Date Justino

 

“Concrete Sazerac” – minerality in drinks

Featuring Hennessy cognac, fermented Peychaud’s bitters, Pernod, and chocolate, presented by Carolyn Yu and Joshua Liam.

Concrete Sazerac

Concrete Sazerac

“Bartender Breakfast” – clarified cereal milk punch

Featuring Ardberg scotch whisky, golden graham cereal syrup, chamomile, lemon juiced, clarified with milk, presented by Olivia Povarchook and Arlo Adams.

Bartender Breakfast

Bartender Breakfast

Fat Washed Boulevardier & fat washing

Featuring Jim Beam Black fat washed with Taiwanese pork belly, Campari, and sweet vermouth. Presented by Kingsley Clark and Cari Leslie. A perfect match with Pidgin’s pork belly bao sandwich.

Fat Washed Boulevardier

Fat Washed Boulevardier

And many more…

 

Food Stations

“Braised Pork Belly in Steamed Bun” by Pidgin

Created by Wesley Young, and paired with “Fat Wash Boulevardier”.

“Charcuterie at VIP Lounge”

Charcuterie at VIP Lounge

Charcuterie at VIP Lounge

Charcuterie at VIP Lounge

Charcuterie at VIP Lounge

“Mad Beets” by Michael Chan and Peake of Catering

This the winner of Best Presentation!

Mad Beets

Mad Beets

“Moroccan Braised Pork Shoulder” by David Robertson and The Dirty Apron

Winner of The Best Taste.

Moroccan Braised Pork Shoulder

Moroccan Braised Pork Shoulder

“One-Bite Butter” by Parallel 49 Street Kitchen

Created by Aubrey Pingitore and paired with “IPA, Lager & Nitro Coffee Porter” by Parallel 49, it was also awarded as The Best Use of Science.

One-Bite Butter

One-Bite Butter

 

“Katsu Pork” by Jenny Hui and The Lazy Gourmet

Katsu Pork

Katsu Pork

 

 “Vegan Lettuce Wrap Fresh Roll” by Bao Down

Created by Greg Edwards and paired with Hendricks Colour Change.

Vegan Lettuce Wrap Fresh Roll

Vegan Lettuce Wrap Fresh Roll

“Prime Rib Slider & Shrimp Cocktail” by The Keg

Created by Kyle Baker and paired with Cubano.

Prime Rib Slider & Shrimp Cocktail

Prime Rib Slider & Shrimp Cocktail

 

“Mini Poke Plate” by Mary Lee Newnham and Emelle’s Catering

 

Mini Poke Plate

Mini Poke Plate

And many more dishes…

And the winner of The Best Dish of the evening goes to…

“Char Sui Pork Rillettes” by Showcase Restaurant & Bar

Created by Jesse Hochhausen and paired with Yuzu Sake Tini.

Char Sui Pork Rillettes

Char Sui Pork Rillettes

 

Cocktail Competition Winner

The Drum Roll, please…
Andrea Civettini from Clough Club
Cocktail Competition Winner: Andrea Civettini, Clough Club

Cocktail Competition Winner:
Andrea Civettini, Clough Club

Silent Auction

There were prizes in gourmet gifts, luxury vacation packages, and various lifestyle experiences donated by sponsors that were on the silent auction,  contributing to the total proceedings of the fundraising event.

 

Last few last words

A shoutout to my cocktail buddies of the evening – Louisa, Steph, and Maggi.  We had such an incredible time and we just can’t wait to come back in 2019!

Science of Cocktails 2018

Science of Cocktails 2018

For more photos and videos, check them out on Instagram: #ScienceOfCocktails

For more information about the event and the Science World Class Field Trip Bursary Program,  see here:
https://www.scienceworld.ca/cocktails
https://scienceworld.ca/cocktails/classfieldtrips

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